Burmese Restaurant DcDc Burmese Restaurant
Foretaste of Burma in downtown DC - Burma Restaurant Review, Washington DC, DC
Up until recently, we had to go half a globe in the US and Europe to get Burmese cuisine. Now Burmese restuarants are appearing everywhere, often substituting self-contained China or Vietnamese cuisine. DC and its Virginia and Maryland outskirts now have at least three Burmese diners I know of, so I thought it was high season to try them.
I' ve wanted to try DC's Burma restaurant for several years, but for one or two reasons I never got there when they were open. One of my colleagues proposed that we go to dinner recently to talk about an impending venture, so I took the opportunity to try out the restaurant that had invited me for so long.
The restaurant was warm and we were soaked, it was like Southeast Asia that was it. While we were browsing the menus that were cooling us a little, we drank Burmese ice lettuce and began with the marinated lettuce of greens, which was a delicacy. The taste of the tealeaves was adstringent and only a little acidic from marinating, but it had groundnuts, lemon peel seed oils, grated prawns and seafood sauces to round the sides and re-discar.
This was the kind of meal where one simply wanted to continue to pick - this wish was of course supported by the glutamate in the seafood sauces. We used to eat tamarindfish and mango pork as our starter dishes. Tamarindfish was another winner with the slightly spicy-sour tamarinds and onions, which emphasizes the full flavour of the catch - in this case the sock.
It was much less spicy and pissed off than I recall, and I found the selection of fish somewhat mysterious - a large, fatty, fleshy wels would have been more genuine, but it was still good. It was a gentle and tasty kind of mangos. It was more sugary than acidic and did not have the crunch that the marinated fruit often has, but the meat was boiled gradually to its fullness, and it was succulent and butty.
TAMARINDER and LEONON were added to the meal's delicious bay gravy, but were not too acidic or intrusive. This is a soft option for those who do not like too much seasoning or too much hotness in their meals. Burmese and other Asiatic cuisine is becoming increasingly popular in a region flooded with China, Japan, India and Malaysia.
Myanmar DC has good, plain, homemade foods that we have tasted (especially the lettuce). When I have a review, it's to be found in what feels like subdued aromas - less hot, less spicy, less acidic than the genuine Burmese meal I recall. I would like to try some of them, like marinated leaves of yoghurt and acidic sprouts of strawberry juice (each with a selection of meat), as well as a whole range of pasta meals, a few kebab and of course the big seafood broth, the mullet.